Recipe by ngibsonn
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes well in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
- 4 lbs chicken
- 7 cups water
- 1 large onion, halved
- 3 stalks celery
- 3 carrots, cut into 2 inch pieces
- 1 bay leaf
- 1 teaspoon grated fresh ginger
Directions See How It's Made
- Place the chicken in a large pot over high heat.
- Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot.
- Leave water in pot.
- Cool chicken.
- Remove skin and bones from meat.
- Return bones and skin to pot.
- Add onions, carrots, celery, bay leaf, ginger, and salt.
- Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed.
- After stock has been defatted, use or freeze immediately.
- I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.